I love making this soup, because it’s perfect if you’re on a budget and most things will already be in your cupboard all you will need to purchase is the corn and the chicken. Although this is great, it will never beat your Mum’s Chicken Soup recipe.
Serves 6 Main Meals
- 2 medium brown onions, finely diced
- 1/2 head of garlic, cloves peeled and crushed
- 2 Tbs or a medium piece of ginger, finely chopped/grated
- Salt and Pepper to taste
- 1 Tsp Chinese five spice mix
- 3 Tbs of Sesame Oil
- 1 L Chicken Stock
- 1.5 L of water
- 1 chicken breast, cut into fine soup friendly pieces or you can use left over roast/bbq chicken
- 2 lge tins of creamed corn (about 400g)
- 1 lge tin of corn kernels (about 400g)
- 1 tbs gf Soy Sauce or Tamari
- 3 egg whites
- 2 tbs corn flour in a small bowl or cup with a little water to mixed in ’til runny.
- 2 eschallots/green onions to garnish, finely sliced
Add a little olive oil to a large soup pop and once warmed through toss in the onions, garlic and ginger, saute until soft.
Now shake in the salt, pepper, Chinese five spice and sesame oil. Stir until fragrant.
Add the stock and the water, cover and bring to a rapid simmer. Throw in the chicken and cook for a few minutes until the outside seals.
Pop in the corn and the soy and bring the soup down to a gentle simmer. Bubble it away for about 15 mins or so.
Add the corn flour mix to help thicken the soup and then stream in the egg whites.
Serve in a deep bowl (if you have them) with a few slices of eschallots/green onion to add a little texture and fresh crunchiness.